Milk Chocolate Ganache for Macarons
Milk Chocolate Ganache for Macarons has very smooth, silky and shiny texture. This is basic recipe that can be adopted for different flavors.
Servings: 30 macarons
Calories: 26kcal
Equipment
- 1 small saucepan
- 1 rabber spatula
- 1 immersion blender
Ingredients
- 200 gr Milk chocolate
- 100 ml Heavy whipping cream
- 20 gr Glucose syrup
- 30 gr Unsalted Butter (2 Tbsp)
- 1 gr Salt
Instructions
How to Make Milk Chocolate Ganache for Macarons
- Place milk chocolate into a plastic container.
- Semi-melt chocolate in the microwave using 20-second intervals. You can also use the double boiler method to melt chocolate if you are doubling or tripling this recipe.
- In the small saucepan bring heavy cream and glucose syrup to a simmer. Do not boil!
- Pour the hot mixture over the melted chocolate in 3 parts. Use a spatula to mix fast and press down. Emulsify with an immersion blender.
- Add salt and unsalted butter.
- Emulsify again for 5-10 seconds. Ganache should be smooth and silky.
- Transfer milk chocolate ganache to a flat bowl and container and cover with the plastic wrap "to contact".
- Let the ganache set for 3-4 hours at room temperature. Check the ganache for pipping consistency by pressing with your fingers.
- Transfer to a pipping bag with your favorite pipping tip and fill macarons.
Video
Notes
Use good quality milk chocolate.
Heavy cream or heavy whipping cream will work for this recipe. Do not use half and half or milk.
Emulsify ganache with an immersion blender. This is an important step. Please do not skip it!
Nutrition
Serving: 1serving | Calories: 26kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 77mg | Potassium: 15mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 0.05mg | Calcium: 11mg | Iron: 0.02mg
